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Categories:
penne pasta portobello mushroom mushrooms onions clove garlic chicken butter olive oil ground pepper thyme red pepper white wine chicken broth salt Parmesan cheese fresh chopped parsley
Viewed: 35 - Published at: 10 years agoIngredients
- 1 cup Penne Pasta (dry)
- 1 whole Portobello Mushroom (medium Size)
- 10 whole Mushrooms (White And/or Crimini Mushrooms)
- 1/2 cups Diced Onions
- 1 clove Garlic, Diced
- 1 whole Boneless Chicken Breast
- 3 Tablespoons Butter, Divided
- 3 Tablespoons Olive Oil, Divided
- 1/4 teaspoons Ground Pepper
- 1/2 teaspoons Dried Thyme
- 1/2 teaspoons Red Pepper Flakes
- 1/2 cups White Wine
- 1 cup Chicken Broth
- 1/2 cups Half-and-half
- 1/4 teaspoons Salt
- 1/2 cups Shaved Romano Or Parmesan Cheese, Divided
- 2 Tablespoons Fresh Chopped Parsley
Method
- In a medium saucepan, boil water and add the penne.
- Cook the penne until al dente (fully cooked but not overly soft).
- Once cooked, drain the pasta and set aside.
- Slice the mushrooms, dice the onion, and dice the garlic.
- Set aside.
- Cut the chicken into bite size pieces.
- Heat a large skillet on medium heat and add 2 tablespoons butter.
- Add 2 tablespoons of olive oil to the skillet.
- Next, add the chicken to the skillet.
- Add the pepper, thyme, onions, garlic, and red pepper flakes.
- Stir together.
- Add the mushrooms.
- Drizzle the remaining olive oil over the mushrooms and stir.
- Add the wine and chicken broth.
- Let the liquid come to a slight boil for about 5 minutes and continue stirring while the liquid reduces a bit.
- Turn the heat down to a simmer and add the half-and-half.
- Then add the remaining butter and the salt.
- Add the pasta and stir.
- Just before serving, stir in 1/4 cup of the shaved Romano or Parmesan cheese, reserving the rest for garnish.
- Serve in shallow bowls and top with the remaining shaved Romano or Parmesan cheese and the chopped parsley.
